Cajun Salmon and Shrimp

Name: Cajun Salmon and Shrimp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 people
Ingredients: 5 tablespoons unsalted butter; 1 tablespoons all-purpose flour; 2 teaspoons Cajun Seasoning; 1 teaspoon paprika; 1 cup (238 g) heavy cream; 1 cup (8 ounces / 240 g) chicken broth; 1 cup (113 g) Monterey jack cheese; 2 cups (60 g) fresh baby spinach; 4 almon fillets (4 ounces each); 1 pound jumbo shrimp; 2 tablespoons Cajun seasoning; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; Parsley

User Reviews

4.4

15 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 people
Calories
867 kcal
Course
Main Course, Dinner

Cajun Salmon and Shrimp

Iris Hanson

Report

Cajun Salmon and Shrimp is Cajun-seasoned, pan-fried seafood served in a slightly spicy Cajun cream sauce with Monterey Jack cheese and spinach. For a pop of color, garnish the dish with freshly chopped parsley. Then, serve it with a side of mashed potatoes and a vegetable for a complete meal.

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Ingredients

Servings

Cajun Cream Sauce

5 tablespoons unsalted butter
1 tablespoons all-purpose flour
2 teaspoons Cajun Seasoning
1 teaspoon paprika
1 cup (238 g) heavy cream
1 cup (8 ounces / 240 g) chicken broth
1 cup (113 g) Monterey jack cheese, shredded
2 cups (60 g) fresh baby spinach

Seafood

4 almon fillets (4 ounces each), skin removed
1 pound jumbo shrimp, raw (thawed if frozen), peeled, deveined, tail on
2 tablespoons Cajun seasoning, divided
2 tablespoons unsalted butter
1 tablespoon vegetable oil
Parsley, chopped for garnish

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Instructions

Cajun Cream Sauce

In a large skillet over medium heat, melt the butter.
Sprinkle the flour, Cajun seasoning, and paprika over the melted butter. Whisk to combine. Cook for 1 more minute.
Pour in heavy cream and chicken broth, whisking until combined.
Bring the mixture to a simmer. Reduce heat to low and continue simmering for 10 minutes, or until the sauce thickens, stirring occasionally.
While the sauce is simmering, prepare the seafood.

Seafood

Season salmon fillets with half of the Cajun seasoning.
In a separate skillet over medium heat, add butter and oil.
Once melted, add salmon fillets and cook for 3-4 minutes on each side, or until the salmon is cooked through. The internal temperature of fully cooked salmon is 145°F. Remove salmon from the pan and set aside on a plate, tented to keep warm.
Season the shrimp with the remaining Cajun seasoning and add them to the skillet. Cook for 2-3 minutes on each side. Remove the pan from heat and set aside while you finish the Cajun cream sauce.
To the sauce, add cheese and spinach. Stir to combine. Continue simmering until the cheese is melted and the spinach is wilted (about 3-5 minutes).
Add the salmon and shrimp to the sauce. Garnish with parsley. Serve immediately.